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Monday, November 16, 2009

Grilled Ribeye Steak with Onion Blue Cheese Sauce

A year ago, I literally stumbled across Ree Drummond's blog, "The Pioneer Woman Cook's" and I got lost in it for hours-- then days. Her blog is about more than just cooking-- it's about her life on a big cattle ranch in Oklahoma. She home schools her four children. She shares tips on how to use Photo Shop, and she's a very talented photographer. I've read her love story on how she (a city girl) met a cowboy in a smoky bar-- and how he swept her off her feet, called "Black Heels to Tractor Wheels". It's worth a few tissues to read through and it's on her blog. When I was in high school, I hung out with the Carmel Valley (California) cowboys, and that's where I got hooked on Wrangler jeans, cattle ranching and horses-- thus began my love obsession with wanting a horse of my own-- which turned into owning seven of them at one tme. (I still have one, though she's retired). So, I feel a connection to Ree for a few reasons-- she loves to cook and she's around horses and cattle. I also subscribe to her blog, so that I don't miss a single recipe.

What I love about The Pioneer Woman's recipes, is that they are user-friendly. Like me, she gives step-by-step photos so that anyone can follow along. (Her photos are far more professional than mine, though.) She's cooking for some hard-working cowboys, so this is hearty country cookin'. She's not afraid to use butter, and makes no apologies for it. She uses heavy cream, and so do I-- but not every day.I dont't like being out of that wonderful, creamy dairy product in my refrigerator. She does have a few girlie recipes, and a few that are more figure-friendly. (I usually skip those!)

When I spotted this very recipe several weeks ago, my mental taste buds were screaming "make this"! I finally got around to it-- when I had my husband, my son and his friend gathered together in our home. I made this on a weeknight and it is a very quick dinner.

You'll need a bib, because this is so darn good. Ready?

Start with Rib Eye Steaks. These are big beauties, so I only cooked two of them. Bring them to room temperature, if you can. It makes them cook more evenly. Season them with kosher salt (I never use table salt...ever!) and with fresh cracked pepper. Like "P-Dub" (Pioneer Woman's self -dubbed nickname), I use a cast iron skillet to cook steak (unless I have to to grill outside). I also own a cast-iron stove top grill--and that's what I used for this recipe. I use vegetable oil, because it has a higher smoke point than olive oil. You can use both, if you want.

This bleu cheese caught my eye, at my local COSTCO. It was less than $6.00 and I only needed a little bit...like 1/2 cup. Eyeball it.

Let's talk about caramelizing onion. Here's a little tip for those of you who don't own onion goggles (I use swim goggles), and onions make you weep. If you have time, pop an onion into the freezer for about 30 minutes-- no more than that! The juices will solidify so that you can cut onions without the tears! Slice up a very large onion-- more if you want.

In a skillet, with a little olive oil, cook the onion until it's brown-- you want them as close to the picture above. This can take at least 20 minutes, so I always start cooking the onions first.

Add the heavy cream to the caramelized onion...

...and let it reduce by about half-- 3-5 minutes.

Add the blue cheese, and say "Amen". Let it slowly melt into the sauce and get ready for a flavor explosion!

Now, grill those beautiful rib eyes! Food Network's Bobby Flay once showed how easy it is to get grill marks. Lay the meat down at an angle, over the grill ridges. Halfway through the cooking time, turn it the other way. I grilled these about 6 minutes per side, but I always use a thermometer. I go for about 140F, knowing that the meat will continue to cook as it rests. We like our meat pink in the middle.

C'mon, meat and potatoes are meant for each other. So, I made P-Dub's famous Crash Potatoes. Oh, these are so good!

I should have taken a picture of the hungry men, gathered around, waiting for this dinner.

I really had to shoot these photos, fast! The men were drooling! See? There are vegetables!

That sauce is creamy, sinful, flavorful GOLD!

A hush came over the dinner table. Then, I heard groans of pure epicurean ecstasy!

Meat & Potatoes = Happy Men

The boys loved the potatoes, too!

This sauce is amazing. I might even try a dash of balsamic to this, as a little variation. You just have to make more, trust me. There was not a drop of sauce leftover. If I owned a dog (and I'd love to), it would not have a single table scrap.

After I photographed these huge steaks, I cut them in half. It was plenty of food for four hungry people. If only I had seen PW's Buttered Rosemary Rolls before she posted this recipe... Ah well, I'll have to make this meal all over again-- with the rolls.

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You crack me up with your cream and butter comments! I love PW's ribeye recipe. No one can cook a steak like a reformed vegetarian! Now I'm having a craving (although my budget is currently voting no).

First off, this looks wonderful! And secondly, in response to your comment, we are actually originally from that area too! Well, I mainly grew up in Prunedale, but my family has a business in Seaside, and of course, everything fun to do is in Monterey.

Wow, that gets a standing ovation from me. That looks like love on a plate. I am making this tomorrow night and I won't be missing the rosemary rolls. Oh I just had an idea of making some blue cheese butter to slather on the inside of those piping hot rolls.

Welcome!

Welcome to my internet kitchen. Please, sit back and relax, and watch me make delicious food and bakery recipes. Most of my recipes are simple, flavorful meals-- and a few baked treats. I focus on using fresh, seasonal ingredients and I try to avoid using boxed mixes and processed foods. I'm having fun learning how to cook like my grandmother once did-- from scratch! I hope that my step-by-step photos will inspire a timid cook to try them. Even if you're a seasoned cook, hopefully you'll learn a new tip or two.

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